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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This dish was created by our son, who is known by friends and family to be a great cook. Everyone who tries these delicious chicken breasts comments on the zesty mustard flavor. Ingredients:
1/3 cup dijon mustard |
1/3 cup sour cream |
6 boneless skinless chicken breast halves |
1-1/4 cups seasoned bread crumbs |
24 pimiento-stuffed olives or pitted ripe olives |
1/4 cup butter, melted |
1 tablespoon lemon juice |
1/8 teaspoon cayenne pepper |
6 lemon slices |
Directions:
1. In a shallow bowl, combine mustard and sour cream. Dip chicken in mixture, coating both sides, then roll in bread crumbs. Place four olives in the center of each chicken breast; fold in half.
2. Place in an ungreased 11-in. x 7-in. baking dish. Combine butter, lemon juice and cayenne pepper; drizzle over chicken. Place a slice of lemon on each chicken breast.
3. Bake, uncovered, at 325° for 40-45 minutes or until juices run clear. Yield: 6 servings.
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